Roshogolla / Rasagola / Rasgulla Recipe
Hari Chandana PIndianDessert
Prep Time: 30 mins | Cook time: 30 mins | Makes: 12 – 14 rasgullas
Ingredients:
Milk: 2 cups
Water: 1 and ¾ cup
Sugar : 1 cup
Lemon Juice: 1 and half tbsp
A pinch of cardamom powder or A few drops of rose essence
Method:
1. In
a vessel, bring the milk to a boil. Add a tablespoon of lemon juice
to it and mix until the milk curdles.
2. Keep stirring and then add the
remaining lemon juice. Keep stirring until the whey completely
separates.
3. Switch off the heat and strain
the paneer in a cheese cloth.
4. Wash the paneer with fresh water to
wash away the sourness of the lemon.
5. Bring the edges of the cloth up and
tie it together. Squeeze the excess water and hang the cloth above the
sink for 30 minutes.
6. Knead the paneer to make a smooth pliable. Kneading
the paneer is very important. Knead it for 10 minutes.
7. Divide the
paneer dough into equal size small portions and shape each portion into a
smooth round ball.
8. In a
wide vessel, add the sugar and water and allow the sugar to melt.
9. Now
reduce the heat to medium flame and add the rasgullas carefully.
10. Cover with a
lid and cook for 10 -15 minutes. Open the lid occasionally.
11. Then switch
off the flame and let them cool completely.
12. Refrigerate it and serve
chilled.
You might also like to check these sweet recipes:
- Pumpkin Halwa
- Kaju Katli
- Besan Peda
- Custard Powder Halwa
- Peanut Kozhukattai
- Easy Coconut Laddu
- Besan Ka Halwa
Hi, can some here who has tried this recipe tell me the process of "washing the paneer"-Wash the paneer with fresh water to wash away the sourness of the lemon.
Do they mean just keep the cloth under running water to get rid of sour ??
Yes, take a cloth and pour the curdled milk in it. Wash it well in the running cold water under the tap to remove the sourness.
Hi can you please tell me anything dat I can add to make the paneer dough smooth.. I tried but couldn't make a dough withthe paneer water dint drain out completely
Why do the rasgullas flatten once they cool down, although during cooking time they are round n fluffy.
thanx… will make it today..
I used 500ml whole milk. After draining off whey it only looks sufficient for 2-3 rasgullas. What went wrong?
Hi Vani, you have to divide the dough into small balls.. they will expand after cooking. Hope this helps. Happy Cooking. Thank you!
Thanks for your response! I was making these for the first time so didn't realize they would expand during cooking. I will definitely make these again! I'm surprised by how easy it was to make them, and the end result was just so fresh and delicious! I'm curious, is there anything we can use the whey for? Please share any ideas if you use it. Thanks!
Thank you very much. Good to know this. Yes, you can use the water for making the roti dough. 🙂
Your recipe is best ???? and keep it up
Thank you! 🙂